Vegetable stock in pressure cooker

Vegetable stock in pressure cooker

INGREDIENTS FOR 2 400G JARS:

• 50 g celery
• 250 g carrots
• 200 g onion
• 150 g pumpkin
• 150 g courgettes
• 100 g mushrooms
• Or other vegetables of your choice 1 kg, without tomatoes
• 1 bay leaf
• 5 basil leaves
• 1 sprig of rosemary
• 4 sprigs of parsley
• 150 g of coarse salt
• Or other flavourings to taste 25 g

PREPARATION

• To prepare the vegetable stock cube in a pressure cooker, start by cleaning and cutting all the vegetables into small pieces. Chop the herbs.
• When finished, pour everything into the Lagostina pressure cooker and add the coarse salt. There is no need to add water, since the vegetables will release it during cooking. Close with the supplied lid and place it with the valve on position 2 (vegetables). Start by cooking the ingredients on a high flame.
• When the Lagostina pressure cooker starts to “whistle”, releasing steam, lower the heat to minimum and cook the vegetables for 25-30 minutes.
• Once the cooking time has elapsed, turn off the heat and activate the valve to release the pressure from the pot, wait 10 minutes and open the lid (alternatively you can let it come out by itself, waiting for the pot to heat up).
• The mixture will resemble a minestrone, if it seems too liquid, turn the heat back on and cook the vegetables for the vegetable stock cube in a pressure cooker, without putting the lid on. You need to evaporate the liquids and dry the mixture. A few minutes of cooking will be enough.
• Now, blend the vegetables with an immersion blender until you obtain a cream.
• Pour the vegetable stock cube into the pressure cooker and put it into glass jars and close them with their own lids (remember to sterilize them first).

HOW TO CHECK IF THE VACUUM WAS SUCCESSFUL?
Let them cool by keeping them upside down, this will create a natural vacuum, which you can check by touching the center of each lid. If it makes a “click-clack” sound, it means that the vacuum was not successful and you should store the stock cube in the refrigerator and consume it within a month. If the lid is perfectly smooth and does not make any noise, the vacuum was successful, so you can store the jar in the pantry, at room temperature, for about 5 months.

HOW TO STORE HOMEMADE STOCK CUPS?
You can also store the vegetable stock cube in the pressure cooker in the freezer, for a year, dividing it into jars (it will not freeze, thanks to the high quantity of salt, which acts as a preservative, and it will not solidify completely, so it will be easy to remove with a teaspoon). Or, you can portion it into ice cube trays, in this way you will create convenient cubes, like those found at the supermarket.

HOW TO USE VEGETABLE STOCK?
A tablespoon in half a liter of water as a vegetable broth. Remember not to add salt, since it is already very salty.
A teaspoon if you use it to flavor other preparations. Remember in this case too, not to add too much salt.

For more information please check our blog: WORLD UNDER PRESSURE